YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Cottage Cheese and Tomatoes
Fluffy egg whites folded over wilted spinach and creamy cottage cheese, topped with juicy burst tomatoes and silky avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes, halved
1/2 medium Avocado, sliced
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes and spinach to the pan, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are softened.
Pour the liquid egg whites into the skillet, tilting the pan to ensure the whites cover the vegetables evenly.
Allow the egg whites to cook undisturbed for 3-4 minutes until the edges are firm and the center is mostly set.
Spoon the cottage cheese onto one half of the omelet and season with a pinch of black pepper.
Carefully fold the other half of the omelet over the cottage cheese and cook for an additional minute to warm through.
Slide the omelet onto a plate and garnish with the fresh avocado slices before serving.